Characteristics of Bacterial Strains with Desirable Flavor Compounds from Korean Traditional Fermented Soybean Paste (Doenjang)

To identify and analyze the characteristics of the microorganisms involved in the formation of the desirable flavor of Doenjang, a total of 179 strains were isolated from ninety-four Doenjang collected from six regions in South Korea, and fourteen strains were selected through a sensory evaluation o...

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Detalles Bibliográficos
Autores principales: Yi, Sung-Hun, Hong, Sang-Pil
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2021
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8399581/
https://www.ncbi.nlm.nih.gov/pubmed/34443655
http://dx.doi.org/10.3390/molecules26165067

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8399581/
https://www.ncbi.nlm.nih.gov/pubmed/34443655
http://dx.doi.org/10.3390/molecules26165067

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